Grilled Tuna Salad Niçoise with Potato Chips
Grilled Tuna Salad Niçoise is a loose interpretation of one of my favourite French dishes.
Servings: 2 people
Ingredients
Grilled Tuna Salad Niçoise
- 2 tuna steaks, about 100 g each
- 1 large tomato, washed and coarsely chopped I used a kumato
- 1 handful cherry tomaotes, washed and halved
- 1 red capsicum, roasted, peeled and diced
- 1 handful greens beans, washed, trimmed and blanched
- 1/4 cup pitted kalamata olives
- 1 tbsp capers
- 1 handful Italian parsley leaves, to garnish
Potato Chips
- 2 potatoes, washed and thinly sliced lengthways try Royal Blue, Desiree, Kipfler
- olive oil, flaked sea salt & black pepper try smoked salt
Green Sauce
- 1 fennel bulb, stems and fronds only
- 1 bunch Italian parsely, stems only
- 1 bunch mint, leaves and stems
- 3 anchovies
- 1 lemon, juce and zest
- 1/3 - 1/2 cup olive oil
- 2 cloves garlic, peeled and chopped
- flaked sea salt
French Vinaigrette
- 1/4 cup olive oil
- 2 tbsp sherry vinegar substitute with white wine vinegar or lemon juice
- 1/2 tsp Dijon mustard
- 1/2 tsp caster sugar
- flaked sea salt and freshly cracked black pepper
Instructions
Grilled Tuna Salad Nicoise
- Roast the capsicum a day ahead (to save time) if you can. Preheat the oven to 200°C (180°C fan-forced) and cook it in a baking dish for about 30-40 minutes until the skin blackens.
- When the capsicum is cool enough to handle, peel it, then remove the top and the seeds. Then dice the capsicum.
- Place the green beans in a shallow bowl of boiling water for 2 minutes. Then drain and refresh them in cold water.
- Arrange the green beans, tomatoes and capsicum on two plates, then scatter with olives and capers. Drizzle with the French vinaigrette and garnish with parsley leaves.
- Season the tuna steaks with salt and pepper and brush them with olive oil.
- Heat a skillet over medium-high heat.
- For a rare steak, cook the tuna for about 1 1/2 to 2 minutes on each side.
- Place the tuna steaks on top of the salads and add a dollop of green sauce. Serve immediately with the potato chips on the side.
Potato Chips
- Preheat the oven to 240°C (220°C fan-forced) and line a baking tray with baking paper.
- Toss the thinly sliced potatoes in a drizzle of olive oil and smoked salt or sea salt flakes and pepper.
- Lay them flat on the tray and bake them for about 20 minutes. Keep your eye on them as they can burn quickly!
Green Sauce
- Blend all the ingredients together and refrigerate until you're ready to use the sauce. Bring to room temperature before serving.
French Vinaigrette
- Whisk all the ingredients together and refrigerate until you're ready to use.
Notes
The capsicum, green sauce and French vinaigrette can all be prepared a day ahead if you like.
There is much more green sauce here than you need. It will keep for a week in the fridge and it goes beautifully with grilled meat, chicken and fish, tossed with boiled potatoes, or served as a dip for crudités.